Weitere Bücher, die Sie mögen werden

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  Cato on Farming - De Agriculture

  Marcus Cato

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  The first recipes to have survived in Latin, from the 2nd century BC, it is a particularly important resource. Cato wrote the earliest surviving complete work of Latin prose literature. It was this treatise: a book of instruction about the cultivation of vines, olives and fruit, the management of slaves and contract labour, the rituals consequent on ownership and even cookery for humans and the pharmacy.

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  A Taste of Eid - A Celebration...

  Emma Marsden

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  An insightful look into how and why the feasts of Eid al-Fitr (Little Eid) and Eid al-Adha (Big Eid) are celebrated in the UK and UAE as well as the wider Arab world.
  
  Illustrated throughout in full colour A Taste of Eid brings together a variety of more than 70 recipes that are traditionally enjoyed during the festivities including showstopping breakfast dishes to kick off celebrations, feasting food for a midday gathering, wholesome favourites for an evening with family and friends, delightful bite-sized treats and drinks and a selection of crowd-pleasing puddings and individual pastries to finish.
  
  Recipes will come from the hearts of the homes of these countries, with interesting stories as to why they're cooked time and time again. There will be lots of traditional dishes, plus some modern-day twists and plenty of tips to help plan and prepare ahead.

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  The Vegetarian Life - A Way For...

  Owen Jones

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  Vegetarianism has been a culinary philosophy for thousands of years, but not so much in the West, until it started to make a comeback in the early Twentieth century. It was taken on board by the Hippy Movement in the Sixties and Seventies, because any of them drew inspiration from the East and in particular Buddhism. The children of those hippies often continued the lifestyle imbued in them by their parents, and have now passed it on to their own children. Nowadays, very few towns, no matter how small, are without a vegetarian restaurant. 
  This is not a recipe book, although it does discuss vegetarian food and does give a few example recipes. It is really for those who want to know more about vegetarianism, perhaps in order to better understand the movement or their vegetarian friends and family members. 
  I hope that you will find the information helpful, useful and profitable. 
  The information in this ebook on vegetarianism and related subjects is organized into 16 chapters of about 500-600 words each. 
  As an added bonus, I am granting you permission to use the content on your own website or in your own blogs and newsletter, although it is better if you rewrite them in your own words first.

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  The Road to Vindaloo - Curry...

  David Burnett

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  A book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.

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  The Kingdom of Rye - A Brief...

  Darra Goldstein

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  Celebrated food scholar Darra Goldstein takes listeners on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers listeners a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that serves up a deeper history, demonstrating that the wooden spoon is mightier than the scepter.

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  Gluten-Free Baking for the...

  Jeanne Sauvage

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  “Recipes for everything from spritz cookies to bûche de Noël . . . shatters the assumption that if you can’t eat wheat, you can’t eat well during the holidays.” —San Jose Mercury News 
   
  The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore!  
   
  Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Jeanne’s own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy. 
   
  “Her cookies and cakes and other treats (and I have reached for many a second helping at various Seattle events over the years) are reliably the best on the table even when they’re up against traditional gluten-full baked goods.” —Seattle Times

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